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Joined: Dec 14, 2005
Posted to Thread #16621 at 3:20 pm on Oct 28, 2009
Recipe by Laura Calder from French Food At Home
* 1 Bay leaf
* 1 Clove peeled and cut in half Garlic
* 4 Eggs
* 2 egg yolks
* 200 g finely grated parmigiano reggiano
* White pepper
* 750 ml milk & cream
* Bring the milk, cream, bay leaf, and garlic to the boiling point in a saucepan.
* Turn off the heat, cover, and leave to infuse 15 minutes.
* Beat the eggs and cheese together in a bowl.
* Whisk in the cream mixture.
* Taste and add salt and pepper, if needed.
* Strain into a baking dish or into six ramekins.
* Set in a bain-marie and bake until just set, 35 to 45 minutes.
* Serve with a side salad.
Other messages in this thread:
- 16621. ISO side dish or appetizer rec: that use Ramekins....Preferably something make ahead. - barb_b - 10:51am on 10/27/09 (12)
- barb_b, A savory bread pudding would be nice ... I am checking my cookbooks and trying to locate [LINK] - GayR - 11:34am on 10/27/09
- Swiss Corn Bake - Better Homes & Gardens [NT] [LINK] - GayR - 11:35am on 10/27/09
- barb_b, Have a look at Savory Southwest Bread Pudding by Tillamook Cheese [NT] [LINK] - GayR - 11:42am on 10/27/09
- barb_b, Chef John Folse's Wild Mushroom Bread Pudding [NT] [LINK] - GayR - 11:57am on 10/27/09
- Yes, Shaun's asparagus flans. You would serve them on separate plates. - Marg CDN - 11:57am on 10/27/09
- At this time of year 1 cup pureed hubbard or butternut squash would work, but that may be too much - Shaun in TO - 12:48pm on 10/27/09
- REC: Corn Casserole - MoNJ - 12:01pm on 10/27/09
- Randi's Leek and Bacon Flan [NT] [LINK] - AngAk - 12:53pm on 10/27/09
- Flan! I would put half a croissant in the bottom - colleenmomof2 - 1:56pm on 10/27/09
- Coloured Flans (Vegetables) - Sylvia - 3:17pm on 10/28/09
- Parmesan Flan - Sylvia - 3:20pm on 10/28/09
- Rillettes - Sylvia - 3:24pm on 10/28/09